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Kasha with Wild Mushrooms

11

Meal Items

garlic clove(s)

2 medium clove(s), minced

0

uncooked onion(s)

½ small, chopped

0

olive oil

2 tsp

3

fresh mushroom(s)

¼ cup(s), shitake

0

fresh mushroom(s)

¼ cup(s), baby portabello

0

uncooked oyster mushroom(s)

1 small

0

ground oregano

3 tsp, freshly chopped

0

fat free vegetable broth

1 cup(s), low-salt variety preferred

1

uncooked kasha

⅓ cup(s)

5

part-skim mozzarella cheese

1 oz

2

Notes

Sauté garlic and onion in olive oil until tender. Add mushrooms and oregano and season to taste. Add 1/4 cup vegetable broth and oregano and simmer. Pour 1 cup vegetable broth into a pot and bring to a boil. Add kasha and reduce heat. Simmer until cooked. Serve kasha topped with vegetables and shredded cheese.

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